nutty tofu with collard greens

Give tofu a chance! It really is a blank canvas since it takes on the flavors of the sauces it is cooked with. In this case, the tofu is coated in a tasty almond butter sauce.

Nutty Tofu with Collard Greens

1 tsp. sesame oil

1 medium onion, chopped

2 cloves garlic, chopped

2 tsp. minced fresh ginger

2 plum tomatoes, chopped

4 cups collard greens, rinsed and chopped

1/2 tsp. salt

1/4 tsp. red pepper flakes

14 oz. block of extra-firm tofu, diced to 1/2″ pieces

2 Tbsp. tamari (or soy sauce)

6 Tbsp. almond butter

2 Tbsp. mirin

2 tsp. rice vinegar

4 Tbsp. cilantro, chopped

1/2 lime, cut into quarters

Heat the sesame oil in a medium fry pan over medium-high heat. Add onion, garlic, and ginger; turn heat down to medium and saute for about 4 minutes or until the onion is soft, stirring frequently.

Add the tomatoes, collard greens, salt, and red pepper flakes. Stir and cook for 3 minutes (the greens will start to cook down). Add the tofu and tamari and cook for 5 more minutes, stirring occasionally.

In a small bowl, combine the almond butter, mirin, rice vinegar, and 1-2 Tbsp. water. Stir to dissolve almond butter. Add sauce to the collard mixture, and cook for 2-3 more minutes.

Taste the collard greens; they should be tender. If you want them softer, cook them for a little longer. Serve over rice and top with lime wedges and cilantro. Serves 4.